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Horseradish – Armoracia Rusticana
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Horseradish is a perennial herb. It has a deep fleshy taproot, with large
green oblong ovate leaves that having slightly serrated margins, sprouting
from the base to a height of 2ft. In summer, tiny white flowers appear on
stems that can be up to 4ft long. The herb can be propagated by seeds or
cuttings in the spring, and prefers a moist soil. If planting a root
cutting, insert into the soil so that the top portion is around 2in (5cm)
below the soil level and allow 2 ft (60cm) between each plant. Horseradish
will grow vigorously and is in danger of becoming a weed. Consider this when
and where planting.
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Medicinal
Horseradish root is used to help many conditions, such as bronchial infections,
colds, coughs and sore throats. It is also used for rheumatic pain and to help
to fasten the healing of broken bones. Horseradish has a high content of Silica
(Silicon dioxide) it can be used to help brittle nails and hair. Eating
Horseradish is a good way of fighting against food poisoning as it contains a
chemical that helps to defeat common bacteria, e.g. Listeri and E. coli.
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Culinary
This hot and powerful herb has been highly valued since the Middle Ages in
Europe, but it did not become popular in Britain until the 17 century. It
was thought to be far too strong for our tender stomachs!
The first thing you think of when Horseradish is mentioned is the hot and
fiery sauce we have with beef, but they are many other culinary uses for
this herb. Try grating it fresh and add to salads. For milder tastes add
lemon and apple it makes wonderful accompaniment. The powered form of
Horseradish is made by grinding the root and then drying it in the heat. The
great thing about Horseradish is it contains no fat and very little
carbohydrate.
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